Stuffed Cabbage Stew
By McLean
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Ingredients
- 1 1/4lbs.1 1/4 lbs. ground beef
- 3/4cup3/4 cup plain breadcrumbs
- 11 egg
- 3/4cup3/4 cup water, divided
- 1/4teaspoon1/4 teaspoon black pepper
- 1(28-ounce) can1 (28-ounce) can crushed tomatoes, not drained
- 1/4cup1/4 cup light brown sugar
- 1tablespoon1 tablespoon Worcestershire sauce
- 1tablespoon1 tablespoon lemon juice
- 1head1 head green cabbage, shredded (about 2 cups)
Details
Cooking time 65mins
Preparation
Step 1
In a medium bowl, combine ground beef, bread crumbs, e.g., 1/4 cup water, 1 teaspoon salt and pepper
In another medium bowl, combine tomatoes, brown sugar, Worcestershire sauce, lemon juice, salt and remaining water; mix well.
In a soup pot, place half the shredded cabbage. Add meatballs and half the tomato mixture. Top with remaining cabbage and remaining tomato mixture. Do not stir!
Bring to a boil, then reduce heat to low and simmer, uncovered, 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, or until cabbage is soft, stirring halfway through.
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